Crispy Curry Vegetable Wontons
Ingredients
- 1 pack square wonton wrappers*, thawed in room temperature
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 head cabbage (225g), makes 1.5 cups minced
- 1/2 cup cooked and mashed pumpkin*
- 100g carrot, makes around 1/2 cup minced
- 1/2 cup (20g) chives, chopped
- 1/2 cup (25g) shiitake mushrooms, minced
- 1 tbsp soy sauce
- 1 tbsp curry powder
- 1/2 tsp salt, or to taste
- canola oil or other neutral oil, for frying
- sweet chili sauce or other sauce, for dipping
- chopped spring onions, for garnishing
Preparation
Heat a pan
Add in 2 tbsp sesame oil
Saute the garlic until aromatic
Add in the minced cabbage, carrot, chives, and mushrooms
Once the vegetables are tender, mix in the pumpkin or other starchy vegetable
Place the filling in a bowl
Leave to cool for a few minutes
If you are not using a starchy vegetable, add in the cornstarch and mix
Prepare a bowl of water and the wonton wrappers
Place around 1/2 tbsp of filling in the center of the wonton wrappers
Dip your finger in some water
Run your finger through the top edge of the wrapper and then seal by folding in half
Seal both pointed edges of the wrapper with a dip of water
Repeat this step for the rest of the wrappers
See photos above for step-by-step wrapping process
Heat a pan with oil enough to submerge the wontons
Once hot, add in the wontons
Make sure they are evenly spaced and do no stick to one another
Fry until golden brown and crisp, flipping over to evenly brown on both sides
Enjoy while hot with your favourite sweet chili sauce!
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